Pineapple Upside-Down Cake V
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
62
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter
3
Sprinkle the bottom of each pan with 1/4 cup of brown sugar
4
In one of the pans, sprinkle coconut over the brown sugar
5
Lay pineapple rings in a single layer on top of coconut
6
Place a cherry in the center of each ring
7
In the other pan, spread the drained crushed pineapple
8
Mix the cake as directed on package, but substitute reserved pineapple juice in place of water
9
Divide batter between the 2 pans
10
Remember which pan has the pineapple rings in it
11
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean
12
Cool in pans for 20 minutes
13
While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake